Vegetable Chilli with a hint of Cao!

 Vegetable Chilli with a hint of Cao!

To celebrate National Vegetarian Week we have made this warming (shouldn’t really be necessary in May but sadly is) chilli.

Serves 2


  • 1 tablespoon of Olive oil
  • Half an onion, diced
  • 2 cloves of garlic finely chopped
  • ½ teaspoon of cumin
  • ½ inch of fresh turmeric, chopped.
  • ½ red chilli, chopped (more if you like it hot)
  • ½ of a sweet potato, chopped into cubes
  • ¼ of a celeriac, chopped into cubes
  • ½ a leek, sliced
  • 1 beetroot, chopped into cubes
  • ¼ of a red pepper                                                
  • 1 tin of good quality tomatoes
  • 1 tin of kidney beans (or a mixture of your favourites)
  • 1 heaped teaspoon of Mellow Cao

To serve: Tortilla and Rice

Heat a tablespoon of olive oil in a heavy based pan over a medium-high heat and add the onion and garlic, cook for a few minutes then add the cumin, chilli and turmeric.

Add the prepared vegetables to the pan and cook for a couple of minutes to ensure the veg gets coated in the spices, stirring occasionally ensuring if doesn’t stick.

Mix the Mellow Cao with a small amount of hot water and add to the pan with the tinned tomatoes and beans, stir well and simmer for around 20-25 minutes.

Serve with tortilla, rice and soured cream.